Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

MUSHROOM CHILI




Source of Recipe


the web


List of Ingredients




2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 1/2 pounds fresh white mushrooms, sliced (about 9 cups)
8 ounces fresh shiitake mushrooms (stems removed), sliced (about 2-1/2 cups)
1 can (about 14-1/2 ounces) stewed tomatoes
1 can (about 19 ounces) white kidney beans, rinsed and drained
1/2 cup sliced ripe olives


Recipe



In a large saucepan heat oil until hot. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are tender, 6 to 8 minutes. Add tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes. Serve with tortillas, garnish with shredded lettuce, diced fresh tomatoes and shredded Cheddar cheese, if desired.
YIELD: 4 Portions